Thursday, June 30, 2016

To start my morning off I prepared 1 medium size Egg (Scrambled), toasted 2 slices of Healthy Life Whole Grain Bread, and 1 cup of Bigelow Decaf Green Tea. Good Breakfast! Today was cleaning day. Dusting, vacuuming, swept off the deck and driveway area, and straightened up the shed. Later in the afternoon got the cart out for a spin around the neighborhood. For Dinner tonight, "the kitchen is shutdown for the night" Dinner tonight is from Izzy's, Izzy’s Lean Sandwich.

So tonight it’s Izzy’s. Izzy’s is home of some the best Corned Beef there is! All their Sandwiches are delicious and they own the market on the Corned Beef. I always get their Izzy’s Lean Corned Beef
Sandwich. The “Lean” version of the Corned Beef it makes it healthier than most. The sandwich contains 170 calories and 16 carbs per serving (1/2 Sandwich) and 340 calories and 32 carbs for a Full Sandwich. I had the Full Sandwich along with a side of small Pasta Salad and Ruffle's Reduced Fat Potato Chips. To go along with it all I had an Ice-Cold Diet Dr. Pepper, 0 calories and 0 carbs. Love putting a small bottle of Dr. Pepper in the freezer for a bit, just enough to get a layer of ice forming on it! For dessert later a Weight Watcher's Cookie and Cream Ice Cream Bar.

Izzy’s Lean
Like Izzy’s famous corned beef, but not all the fixings that come piled high on a Reuben? Craving that delicious lean- cut corned beef but counting calories? Looking for something light to hold you over in between holiday feasts? The Izzy’s Lean is your answer. It’s simple: Izzy’s renowned deli meat on toast, with a side of pasta salad. Add as many pickles and condiments as you like, or enjoy it plain. Yum!

features recipes, healthy eating and snacks tips, and an incredible selection of items to purchase online. All kinds of nuts, sunflower seeds, dried fruit, coffee, and teas. That's just some of selection of healthy items that you'll here! Below is the history of the company, just to give you a little background on them. Starting with this post and every Thursday I'll be featuring a recipe or product of Nuts.com (

About us
In 1929, on the brink of the Depression, our father and grandfather “Poppy” Sol took a bold step. 22 years old, he had already worked full time for 10 years to support his family. Yet he was ambitious, and wanted to live the American Dream and make the lives of everyone around him better. So, donning his best of suits and an assured smile on his face, Sol walked away from the bank with a loan to start his own business, the Newark Nut Company. The rest is history. Let us tell you all about it:

OUR STORY
As mentioned above, the vision and determination of our Poppy Sol is what launched the Newark Nut Company.

He began selling premium bulk nuts and dried fruit at the popular Mulberry Street open-air market.

Sol quickly developed a reputation for providing the very finest and freshest nuts available. Sol believed in choosing only the highest quality super colossal nuts from the world's best growers. He would then roast the nuts to perfection for a fresh, delicious flavor.

Now, 87 years later, my cousin David and I represent the third generation of our family business. Although much has changed, our basic philosophy has not, and we continue the family tradition of providing the same superb quality and service as in the past. Our customers, some in their 80's and 90's, still rave about the splendid quality and luscious flavor of the products that have made our company famous throughout the years. A visit to the shop today will make your mouth water as the aroma of the freshly roasted peanuts and corn kernels popping tempt your taste buds. We love when customers come to our new location in Cranford to pick up orders and say hello. However, please keep in mind it is a warehouse location and you are unable to walk around and shop.

In 1999, we launched NutsOnline to bring our savory selection of more than 2,000 items right to your door. By 2011, NutsOnline became pretty well known across North America for great quality and service across a growing product offering. Our slogan, "We're more than just nuts," continued to ring true.

That being said, I can't tell you the number of times I would make new friends and, before saying goodbye, they would say, "I'm excited to check you guys out. Nuts.com, right?" Even Rachael Ray made this mistake on her show! So, in January 2012, we decided to officially change our nuts to Nuts.com. Despite the name change, we are still the same - the same family, the same values, the same quality, and the same level of care. We buy directly from growers, so whether you want one pound or 1,000 pounds, we will gladly accommodate any of your needs, including wholesale. You can order online through our secure server, over the phone, or via fax or e-mail.

https://nuts.com/
We roast our nuts and pop our corn the same day we ship so they reach you deliciously fresh as if you bought them from our shop. We do it the "Old Fashioned Way." One taste and you will know the
difference. My grandfather began building our reputation back in 1929 and, 87 years later, we continue to make sure that every product we sell is second to none. That's a promise. 100% satisfaction guaranteed!

If you have any questions, comments, or suggestions, feel free to contact us!

This low-carb potato salad features traditional flavors such as mayo, mustard, onion, and hard-cooked egg, but it gets a nutrition boost from calcium- and vitamin-A-rich kale......

Corn on the Cob Kabobs

Skip the butter and flavor this summertime staple with a delicious glaze featuring spicy mustard, cider vinegar, and honey. Cobs are wrapped with thin slices of zucchini for a fun side dish that has only 59 calories and 13 grams of carb per serving......

Wednesday, June 29, 2016

For Breakfast I had one of my favorites, Skillet Potatoes and Ham for Breakfast. I used 1 package of

Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Just love this skillet meal! And Dad is finally back home and it's one of his favorite meals also! We had bought Dad an Easy Chair that lifts up to help you get of the chair, and he loves it. Did some things around the house, not a lot to do today. For Dinner I prepared Jumbo Butterfly Shrimp w/ Mac and Cheese.

I just preheated the oven to 450 degrees. Grabbed a large baking sheet, lined it with foil and sprayed it with Pam Cooking Spray. When the oven was ready I baked the Shrimp for 12 minutes, turning them over after 6 minutes. Let cool for a couple of minutes and serve. These were fantastic, really nice size Shrimp and lightly breaded to give a nice crunch but not too much to make it mushy as some breading. Great product to have in the freezer. Served them with Heinz Seafood Cocktail Sauce and Louisiana Remoulade Sauce for dipping.

For the Mac and Cheese I used the Kraft Macaroni and Cheese – Triple Cheese again. Used this for

the first time last week and using it again. It comes in a microwavable plastic container. To prepare it just remove the lid, add water and stir, microwave for 3 1/2 minutes, and stir in the packet of cheese sauce. And you have your Mac and Cheese! Another nice item to have in the pantry. Easy to prepare, nothing like good old-fashioned Kraft Mac and Cheese! Container makes 1 serving. Love these Kraft Mac and Cheese! For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

Enjoy a delicious meal in minutes with Kraft Easy Mac Triple Cheese Macaroni & Cheese Dinners. Simply add water and microwave for a mouth-watering bowl of cheesy macaroni. Take them to work for a simple and easy lunch, or whip them up for a quick meal at home. Kraft cheese macaroni is loved by people of all ages. Each package contains four cups of ready-to-prepare individual servings.
* Kraft Easy Mac Triple Cheese Macaroni & Cheese Dinners:
* Microwavable and ready in 3-1/2 minutes
* Enriched macaroni product
* Cheese sauce mix

Just wanted to pass this healthy and delicious Jennie - O recipes along to everyone, Sweet and Smoky Turkey Franks! It's just one of many healthy recipes that you can find at the Jennie - O website. It's time to make the SWITCH! https://www.jennieo.com/

Buffalo always makes it better, just like these Cabbage Rolls! It’s this week’s Wild Idea Buffalo Recipe of the Week by Jill O’Brien. Enjoy! http://wildideabuffalo.com/

Cabbage Rolls in Tomato Sauce
By: Jill O’Brien

I remember my grandma Mosey making these like it was yesterday. She would always, brown the meat before stuffing the leaves, and have noted that option at the bottom. Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy!

2 – Remove core from cabbage center.
3 -Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able remove outside leaves from cabbage and place on a paper towel. Remove any stiff white core from leaves, for ease in rolling.
4 – Cover remaining cabbage and simmer for ten minutes. Remove cabbage, drain on paper towel and slice into strips when cool. Set aside.
5 – In a large bowl, mix oil, ground buffalo, onion, spices, prepared rice, and 1 cup of the tomato sauce together. Hands work best.
6 – Place a spoonful of meat mixture in the center of each cabbage leaf and roll.
7 – Place sliced cabbage in the bottom of a placing cabbage rolls on top, and cover with remaining tomato sauce.
8 – Bake in a 375* preheated oven for 30 minutes, covered.
Serve with wild & brown rice and crusty bread.

*Note: Meat mixture can also be browned first and then stuffed in cabbage leaves: In sauté pan over medium high heat, heat oil. Crumble in ground bison, onion and seasonings and brown. Remove from heat and stir in 1 cup of the tomato sauce and rice. Continue with step 6. Reduce cooking time to 20 minutes. Mixture can also be used with grape leaves, for the making of “Dolmades”.

Our low-calorie pasta salad recipes will be a favorite dish at summer BBQs, picnics and potlucks. We’ve replaced much of the mayonnaise in traditional pasta salad recipes with healthier ingredients like yogurt and light sour cream, as well as fiber-rich vegetables, lean proteins and flavorful herbs. Try Sesame Chicken Cucumber Noodle Salad for a lightened-up, healthy pasta salad at your next potluck or as a light summer dinner.

Sesame Chicken Cucumber Noodle Salad
This sesame chicken and noodle salad couldn’t be simpler to make. It’s a refreshing dish to serve on a hot summer’s night or bring it to your warm-weather potluck: just toss the salad with the dressing when you’re ready to serve. Recipe adapted from Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm (Kyle Books, 2010).....

Chicken & Blueberry Pasta Salad
Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that's also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4......

Broccoli, Ham & Pasta Salad
A great make-ahead entree, this lightened-up pasta salad is loaded with broccoli and peppers. Smoky ham and sweet raisins give it plenty of punch. Enjoy the leftovers for a fuss-free lunch. Recipe by Nancy Baggett for EatingWell.....

Tuesday, June 28, 2016

For Breakfast I had a toasted Healthy Life Whole Grain English Muffin that I topped with I Can't Believe It's Not Butter and a cup of Bigelow Decaf Green Tea. Then about 11:00 Dad finally made it back home! It's been a struggle for him since the collapsed lung, he was in rehab over 2 months. But at almost 95 years old it's tough to come back. Good to have him home. Not as hot and a lot less humid out today. Sunny and 84 degrees out. Did some cleaning on the outside of the house and got the cart out for a spin around the neighborhood. For dinner tonight I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Potato Puffs.

I had the Cod in the freezer. So I laid a package of it in the fridge overnight to thaw. To prepare the Cod I rinsed the fillet off with cold water and patted dry. Then seasoned them with McCormick

Grinder Sea Salt and Peppercorn Medley. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dipped the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Placed the fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heated the Extra Virgin Olive Oil in a skillet and placed the fillets in and cooked 3 minutes each side. Served on a Aunt Millie’s Reduced Calorie Whole Grain Bun. I love making Fish Sandwiches with Cod and the Panko Bread Crumbs. Cod cooks up great no matter how you prepare it. Plus it’s a very meaty Fish.

Then for a side dish I prepared some Alexia Potato Puffs. Second time I've had these and really like them! To prepare them; Preheat the oven to 425 degrees F. Arrange the frozen potatoes in a single layer on a baking sheet lined with foil. Baked for 25, stirring halfway through the cooking time. And we another Keeper Potato Product! Browned up perfect with excellent seasoning. For dessert later a bowl of Breyer's Low Carb Vanilla Ice Cream.

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

This week's Diabetic Dish of the Week is Two Cheese Pizza. You'll use low-fat ricotta cheese, shredded part-skim mozzarella cheese, mushrooms, red peppers, and spices. It's off one of my favorite sites, CooksRecipes (http://www.cooksrecipes.com/index.html) The CooksRecipes site has a huge selection of recipes to suit all tastes and cuisines, check it out soon!

Grilled Shrimp Skewers over White Bean Salad
Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also make them separately. Consider skewering and grilling scallops as another delicious option.....

Broccoli, Ham & Pasta Salad
A great make-ahead entree, this lightened-up pasta salad is loaded with broccoli and peppers. Smoky ham and sweet raisins give it plenty of punch. Enjoy the leftovers for a fuss-free lunch. Recipe by Nancy Baggett for EatingWell......

Classic Hamburger
Slow-cooked onions add moisture and flavor to these lean beef burgers. A quick blend of mayonnaise, ketchup, relish and vinegar makes a perfect tangy, sweet and creamy “special sauce” for this burger. We love the dill relish here, but use sweet relish if you prefer it. Serve with sweet potato fries.......

Monday, June 27, 2016

Restless night, last night. Just couldn't seem to get comfortable. For Breakfast I scrambled some Egg
Beater's Egg Whites, topped with a slice of Sargento Ultra Thin Swiss Cheese, and served it on top of a Healthy Life Whole Grain English Muffin. All today was cleaning and organizing. Dad is coming home from rehab, he's been gone for over 2 months. Besides cleaning I replaced a filter in his oxygen machine and replaced the tubing on it. Had everything done by late afternoon and kicked back for a while before preparing Dinner. Tonight I'm having a Buffalo Burger Pattie Melt w/ Baked Crinkle Fries.

When I want a Buffalo Burger I use my favorite Buffalo, the Wild Idea Buffalo 1/3-Lb Burgers. Just love these Buffalo Burgers; meaty, juicy and just flat out delicious! Preheated up a small skillet that I

sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 3 1/2 minutes per side, and done. After I flipped the Burger I added a slice of Kraft Sharp Cheddar Cheese on top. As my Burger was getting done I toasted 2 slices of Healthy Life Whole Grain Bread and put just a dab of I Can’t Believe It’s Not Butter on both slices. I served my Buffalo Burger on the Toasted Wheat Bread and topped it with French’s Spicy Brown Mustard. One delicious Sandwich! Anytime when I can use the Wild Idea Buffalo I use it, it always turns out delicious!

I also baked some Ore Ida Crinkle Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

We’re proud to say that our Golden Crinkles® are America’s favorite fries!* What’s not to love? These oh-so-tasty crinkle cut fries are just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup

The sundae (pronunciation: /ˈsʌndeɪ, ˈsʌndi/) is a sweet ice cream dessert. It typically consists of one

A strawberry sundae

or more scoops of ice cream topped with sauce or syrup, and in some cases other toppings including sprinkles, whipped cream, peanuts, maraschino cherries, or other fruits (e.g., bananas and pineapple in a banana split.).

According to the Oxford English Dictionary, the origin of the term sundae is obscure; however, it is generally accepted that the spelling "sundae" derives from the English word "Sunday".

Among the many stories about the invention of the sundae, a frequent theme is that the ice cream sundae was a variation of the popular ice cream soda. According to documentation published by the Evanston Public Library (Illinois), the drinking of soda was outlawed on Sundays in Illinois.

Other origin stories for the sundae focus on the novelty or inventiveness of the treat or the name of the originator, and make no mention of legal pressures.

Various localities have claimed to be the birthplace of the ice cream sundae, including Two Rivers,

A chocolate sundae

Wisconsin; Plainfield, Illinois; Evanston, Illinois; New York City; New Orleans, Louisiana; Ithaca, New York; Cleveland, Ohio; and Buffalo, New York.

Two Rivers, Wisconsin in 1881
Two Rivers' claim is based on the story of George Hallauer asking Edward C. Berners, the owner of Berners' Soda Fountain, to drizzle chocolate syrup over ice cream in 1881. Berners eventually did and wound up selling the treat for a nickel, originally only on Sundays, but later every day. According to this story, the spelling changed when a glass salesman ordered canoe-shaped dishes. When Berners died in 1939, the Chicago Tribune headlined his obituary "Man Who Made First Ice Cream Sundae Is Dead". Two Ithaca High School students, however, claim that Berners would have only been 16 or 17 in 1881, so it is therefore "improbable" that he would have owned an ice cream shop in that year. They also state that the obituary dates Berners' first sundae to 1899 rather than 1881.

Residents of Two Rivers have contested the claims of other cities to the right to claim the title "birthplace of the ice cream sundae". When Ithaca, New York, mayor Carolyn K. Peterson proclaimed a day to celebrate her city as the birthplace of the sundae, she received postcards from Two Rivers' citizens reiterating that town's claim.

Evanston, Illinois in 1890
Evanston was one of the first locations to pass a blue law against selling ice cream sodas in 1890. "Some ingenious confectioners and drug store operators [in Evanston]... obeying the law, served ice cream with the syrup of your choice without the soda [on Sundays]. Thereby complying with the law… This sodaless soda was the Sunday soda." As sales of the dessert continued on Mondays, local Methodist leaders then objected to naming the dish after the Sabbath, so the spelling of the name was changed to sundae.

Ithaca, New York in 1892
Supporting Ithaca's claim to be "the birthplace of the ice cream sundae", researchers at The History Center in Tompkins County, New York, provide an account of how the sundae came to be: On Sunday, April 3, 1892, in Ithaca, John M. Scott, a Unitarian Church minister, and Chester Platt, co-owner of Platt & Colt Pharmacy, created the first historically documented sundae. Platt covered dishes of ice cream with cherry syrup and candied cherries on a whim. The men named the dish "Cherry Sunday" in honor of the day it was created. The oldest-known written evidence of a sundae is Platt & Colt's newspaper ad for a "Cherry Sunday" placed in the Ithaca Daily Journal on April 5, 1892. By May 1892, the Platt & Colt soda fountain also served "Strawberry Sundays" and later, "Chocolate Sundays".

Platt & Colt's "Sundays" grew so popular that by 1894, Chester Platt attempted to trademark the term ice cream "Sunday".

Plainfield, Illinois
Plainfield, Illinois has also claimed to be the home of the very first ice cream sundae. A local belief is that a Plainfield druggist named Mr. Sonntag created the dish "after the urgings of patrons to serve something different." He named it the "sonntag" after himself, and since Sonntag means Sunday in German, the name was translated to Sunday, and later was spelled sundae. Charles Sonntag established himself as a pharmacist after graduating from pharmacy school in 1890. He worked for several years under the employ of two local druggists, Dr. David W. Jump and F. R. Tobias. Sonntag established his own pharmacy (as early as 1893 and no later than 1895) in a building constructed in the months following a December 1891 fire that devastated one side of the town's business district. His store advertised "Sonntag's Famous Soda" and was, likely, the first soda fountain in the Village of Plainfield.

The original sundae consists of vanilla ice cream topped with a flavored sauce or syrup, whipped

cream, and a maraschino cherry. Classic sundaes are typically named after the canned or bottled flavored syrup employed in the recipe: cherry sundae, chocolate sundae, strawberry sundae, raspberry
sundae, etc. The classic sundae is traditionally served in a tulip-shaped, footed glass vase. Due to the long association between the shape of the glass and the dessert, this style of serving dish is generally now known as a sundae glass.

The original sundae consists of vanilla ice cream topped with whipped cream and a maraschino cherry

Basil leaves compose of several health benefiting essential oils such as eugenol, citronellol, linalool, citral, limonene and terpineol. These compounds are known to have anti-inflammatory and anti-bacterial properties. The herb is very low in calories and contain no cholesterol.

Sunday, June 26, 2016

Started the morning off with a Breakfast Burrito! For the ingredients I used; I Scrambled a medium size Egg, 2 slices Jennie - O Turkey Bacon (Crumbled), sliced Olives, Sargento Shredded Reduced Fat Sharp Cheddar, Ortega Smoky Chipotle Taco Sauce, and Old El Paso Soft Flour Tortillas. Tooo good! That Ortega Smoky Chipotle Taco Sauce is the best taco Sauce I've ever had! Nice heat to it but not over powering, and it takes the flavor level of any dish you add to off the chart! Love this. After Breakfast had my morning workout and hit the shower.

Anything you needed done today out side you better get it done early! We have us a Mid- Summer day out there today! It was in the 70's at 6:30 this morning and a high in the mid 90's , and of course high humidity. Went out and swept the deck and driveway off. Rest of the day I did some cleaning inside and since I was staying in today I shredded old bills and such. For dinner tonight I prepared BBQ Glazed Chicken Thighs w/ Mashed Potatoes, Cut Italian Beans, and Whole Wheat Stuffing.

To prepare it I preheated oven to 400ºF. Seasoned Chicken Thighs with Sea Salt. Then mixed the 1/2 cup Smucker’s Sugarless Peach Preserves, 1/4 cup Kraft Sweet Brown Sugar BBQ Sauce, and a 1/2 tsp. Garlic Powder in large bowl until blended. Stirred in onions. Added the chicken; turned to evenly coat. Placed Chicken in single layer in 8-inch square baking dish; cover with sauce. Then bake 30 min. and Chicken read 165ºF by an inserted thermometer. Then what you have is a Winner, Winner, Chicken Dinner! Chicken is moist and juicy and all the ingredients combine to give it an incredible taste. The BBQ Sauce and Peach Preserves makes a perfect Glaze for Chicken.

For one side I made some of my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Just

microwave for 6 minutes and serve. Just as good as homemade, if not better. Then I also heated up a can of Allens Cut Italian Green Beans. Then Mom loves the Stove Top Dressing so I made a box of the Stove Top Stuffing made with Whole Wheat for Chicken. Very good dressing and made in 10 minutes. For dessert later a Weight Watcher's Cookies and Cream Ice Cream Bar.

This week's Soup Special of the Day is Creamy Spinach Soup. Made with Baby Spinach, Onions, Chicken Broth, Heavy Cream, Garlic, and all the Spices. And you thought you didn't like Spinach! You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O Turkey website, enjoy! https://www.jennieo.com/

From the Diabetic Living Online website its Diabetic Spinach Recipes. Recipes including; Savory Bean Spinach Soup and Warm Pancetta and Goat Cheese Spinach Salad. You can find them all at the Diabetic Living Online website. http://www.diabeticlivingonline.com/

Diabetic Spinach Recipes
The American Diabetes Association and Popeye agree: With its low glycemic index and wealth of vitamins, minerals, and phytochemicals, spinach is a nutritional powerhouse. Here are some of our favorite recipes -- from appetizers to entrees -- that are so delicious, we're sure that famous sailor would put down his can of the leafy stuff and step into the kitchen himself.

Tomato, Spinach, and Feta Strata

This fresh strata is the perfect way to showcase your findings from the farmer's market. High in protein and charged with vitamin A, its fabulous flavor comes from luscious veggies and a zing of feta.....

Savory Bean Spinach Soup

Low in calories, this nutritious soup can be made in a slow cooker, so you can come home on a cool evening and warm up with this hearty meal. No one will ever guess how easy it was to prepare!....

Warm Pancetta and Goat Cheese Spinach Salad

Low in calories and carbs, this distinctive spinach salad is simple enough to toss together on a moment's notice, but sophisticated enough for a romantic dinner at home.....

Health Benefits of Spinach. Low in fat and even lower in cholesterol, spinach is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese.

I picked up some Glier's Turkey Goetta at Kroger yesterday. I hadn't had Goetta in a while and was really looking forward to having some! So for Breakfast this morning I sliced off a couple of patties for the Goetta and I prepared some Simply Potatoes Shredded Hash Browns and toasted a slice of Healthy Life Whole Grain Bread. As always the Goetta was incredible! It fries up so good and the Turkey Goetta I use has less calories and carbs than the regular Gotteas. Love this stuff!

After Breakfast I did some cleaning outside. Got the leaf blower out and cleaned around our deck and

around the driveway area. After that I had to make a minor repair to the wooden deck that leads into the shed, had a couple of boards that lossened up. Then it was inside cleaning; vacuumed and dusted. After lunch I took the car up to be washed and inside cleaned. Went on over from there to go see Dad at the rehab center. He finally comes home after being there and the hospital for over 2 months. Just hope he can remain home, he's still so weak. Another hot and humid day out there again. For dinner tonight a Smoked Black Forest Ham, Blackened Oven Roasted Turkey Breast, and Provolone, Baked Hoagie w/ Baked Crinkle Fries

To prepare it I preheated the oven on 400 degrees. I grabbed a small baking sheet. Lined it with foil and lightly sprayed with Pam Cooking Spray. I then took one of the Sub Buns, then using the bottom

haf Bun I spread the Kraft Mayo on the top half of it. I then layered my Black Forest Ham, Blackened Oven Roasted Turkey Breast, Provolone, and covered it all with the Italian Dressing. Added just a bit of the Kraft Mayo to the bottom of the top Bun and topped the sandwich with Bun. With my oven preheated I laid the Sub on the Baking sheet. I lightly sprayed the top of the Sub with Pam Cooking Spray, that helps it brown a bit. Slid the sheet in the oven and baked until the Cheese was melting and the Sub Bun was slightly toasted. What a Sub! The Boar's Head Meats both were delicious, as always, and the Mayo and Provolone Cheese were perfect toppings. But that Kraft Zesty Lite Italian Dressing just bursts the Sub with flavor! That was the first time I had tried the Kroger Bakery Sub Buns, excellent Bun but a little higher in calories than I normally have.

Then for a side I baked some Ore Ida Crinkle Fries, served with a side of Hunt's Ketchup. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

Enjoy a flavor rarely experienced in America with our SmokeMaster Beechwood Smoked™ Black Forest Ham. Crafted with the finest ingredients and exceptional care, this ham is naturally smoked with imported German beechwood. The result, a ham with a delicious, distinct flavor that is rich and smooth. We suggest simply pairing it with Boar’s Head Delicatessen Style Mustard on crusty bread.

Inspired by the Cajun cooking technique created and perfected in New Orleans, this intense turkey breast combines an authentic spice blend and paprika to provide a bold, one-of-a-kind blackened flavor sensation — right from the deli!

This week's Saturday Evening Dessert is a Strawberry Cream Pie. I found several versions of this online but went with the one on the Diabetic Living Online website, lower in calories and carbs than most of the others. Check out the Diabetic Living Online website (http://www.diabeticlivingonline.com/) for health, delicious, and diabetic - friendly recipes.

1 - Place the 2-1/2 cups strawberries in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Measure strawberries (you should have about 1-1/2 cups.)
2 - In a medium saucepan stir together the sugar and gelatin. Stir in the blended strawberries and limeade and lemonade concentrate. Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved. Gradually stir about half of the gelatin mixture into the egg whites. Return mixture to the saucepan. Cook, stirring constantly, over low heat about 3 minutes or until mixture is slightly thickened. Do not boil. Pour into a medium bowl; stir in tequila or orange juice. Chill until mixture mounds when spooned, stirring occasionally (about 2 hours).
3 - Meanwhile, cut half of the split ladyfingers in half crosswise; stand on end around the outside edge of a 9-inch tart pan with a removable bottom or a 9-inch springform pan. Arrange remaining split ladyfingers in the bottom of the pan. Drizzle the 2 tablespoons orange juice over the ladyfingers.
4 - Fold whipped topping into strawberry mixture. Spoon into prepared pan. Cover and chill about 2 hours or until set. If desired, garnish with the sliced strawberries and mint. Makes 8 servings.
Nutrition Facts Per Serving:

From the EatingWell website its Healthy Apple Desserts. Delicious and healthy Apple Desserts that include recipes like; Old-Fashioned Apple-Nut Crisp, Apple-Cinnamon Fruit Bars, and Deep-Dish Apple Pie. Find all these delicious Apple Recipes at the EatingWell website, and while there check out all their healthy and delicious recipes. http://www.eatingwell.com/

Healthy Apple Desserts

Delicious dessert recipes made with heart-healthy apples.

Our healthy apple desserts are the perfect ending to your fall meal. Apples are high in soluble fiber, potassium, vitamin C and folate, so you’ll feel good about indulging in these delicious desserts. Whether you’re baking apple pie or apple crisp for Thanksgiving or are looking for an easy apple snack, such as our Apple-Cinnamon Fruit Bars, these apple dessert recipes highlight sweet-tart, crunchy apples.

Old-Fashioned Apple-Nut Crisp
Apples and nuts are a classic—and healthful—combination, especially when you cut back on the saturated fat that typically tops this sweet treat. Our version is just as delicious, and allows the flavor of the hazelnuts to shine through. A dollop of Vanilla Cream or scoop of vanilla frozen yogurt finishes this homey dessert beautifully.......

Deep-Dish Apple Pie
With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calories and 30 grams of fat. For the most part, the culprit is the crust. We use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with canola oil. The brown sugar-sweetened filling in this pie is made with two kinds of apples for the perfect balance. A slice has half the calories of a typical version and only 10 grams of fat—sweet!

Thank you to Paaty L. for sharing this hint, I've never heard of this one!...

Here's a trick to keep waffles from sticking to the waffle iron: Beat a teaspoon of white wine into the batter. You'll never taste the wine, but it will keep the batter from adhering to the hot surface.

Friday, June 24, 2016

For Breakfast it was a couple of Jennie - O Turkey Breakfast Sausage links and a toasted Healthy

Life Whole Grain English Muffin. Along with my morning cup of Bigelow Decaf Green Tea, I was set to start my day. After Breakfast I headed up to the local Kroger, I needed a few items and Mom needed a couple of things. Back home got everything put away and did some light cleaning. I spent the afternoon yesterday over seeing Dad at the rehab center. He's finally getting stronger and walking with a walker on his own. He'll be home Tuesday! So anyway I didn't get a whole lot of sleep last night, Phantom Pains started a little after midnight. Hate dealing with those, so painful and aggravating! For dinner tonight I prepared a Bluegrass Lean Bratwurst w/ Baked Potato Puffs.

While digging in the freezer I found a couple of packages of Bluegrass Deliciously Lean Bratwurst.These are so hard to find in this area, I had to write Blue Grass Meats last year because no local stores had any of them in stock. Finally Kroger started to carry them for a while so I had bought a couple of packages of them and forgot I had them, until yesterday!

Love the Blue Grass Lean Bratwurst which are 100 calories and 4 carbs per Brat. To prepare them;

Just add the Brats to a large skillet and add water, until the Brats are half way covered. Bring them to a brisk boil but then immediately turn down the heat to a very low boil, more of a simmer than an active boil. Simmer for about 15 to 20 minutes, then finish off in a pan with just the Brats and a little Extra Virgin Olive Oil to get a nice crispy char and finish. Love this method, if you can’t grill them. Delicious, plump, and they cook up great! Served it on a Kroger Lite Wheat Bun topped with French’s Spicy Brown Mustard.

Then for a side dish I prepared something new, Alexia Potato Puffs. To prepare them; Preheat the oven to 425 degrees F. Arrange the frozen potatoes in a single layer on a baking sheet lined with foil. Baked for 25, stirring halfway through the cooking time. And Bam, got another Keeper Potato Product! Browned up perfect with excellent seasoning. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

The crispy crunch consumers love in a potato puff, with the unexpected twist of Alexia’s premium seasonings: each crispy puff is perfectly seasoned with Roasted Garlic, Cracked Black Pepper, Sour Cream and Chives. —“All of the goodness of a loaded baked potato in a crispy bite-size puff.”